Sunday 21st January 2018
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Serves 4
Preparation time: 20 minutes
Cooking Time: 30 minutes

For the chutney:
4 figs
1 cooking apple
50g sultanas
½ shallot – chopped
Pinch of ground nutmeg
Pinch of ground cinnamon
2 tablespoons Muscovado sugar
50ml whisky
Pinch of salt

For the partridge:
2 partridges
250g butter
Salt to taste

For the porridge:
100g porridge oat
4 slices of smoked bacon – diced
1 small shallot – chopped
20g butter
50ml whipping cream
150ml chicken or vegetable stock
Salt and black pepper to taste

For the sauce:
50g English mustard
1 tablespoon of acacia honey
2 tablespoons mayonnaise
1 teaspoon raspberry vinegar
1 tablespoon cold water
Pinch of salt

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Butter poached Lincolnshire partridge on smoked bacon porridge with honey mustard sauce and fig chutney

The day before, peel the apple and dice, place in a deep pan with the shallot, sultanas, sugar and diced figs and cook on low for 1 minute. Add spices and whisky, then cook on low heat for 8 minutes. Add a little water and salt and set aside to cool down completely.

Place all the ingredients for the sauce in a blender and blend well.

Bone the partridges, season with salt and pepper and place in a pan with the melted butter. Cook on very low heat for 10 minutes.

Place the butter and shallot in a deep base pan and cook on low for 1 minute. Next, add the bacon and cook for 2-3 minutes; add the oat and toast for 2 minutes; wet with the stock and cream and season to taste. Cook on low, mixing constantly. Serve immediately.

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